The second will include controlled experiments onfarmto investigate intrinsic meat quality characteristics in relation to husbandry factors: genetics, forage, space andenrichment. The first step surveysextensive husbandry factors in relation to intrinsic meat quality, through data collection on conventional, free-rangeand organic farms, and through consumer expectation studies. The mEATquality project aims to provide consumers with sustainably produced pork and broiler meat, by developingnovel solutions that address societal demands, environmental concerns and economic needs on farm and in the chain.The ‘extensiveness’ of production is a key issue, and will be developed in a stepwise approach.
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